In a saucepan heat 2 tablespoons of olive oil. While it's heating up throw in your garlic and the two halves of your onion. When the garlic and onion are fragrant season with a pinch of salt, a sprinkle of dried oregano and a good grind of pepper. Pour in your can of crushed tomatoes. Stir and let the sauce come to a boil. When the sauce is dancing around in the pot turn off the heat, add some basil leaves, and let it sit on the stove.
After you've created your sauce bring the oven to 400 degrees.
Cut up your ball of mozzarella into about 1 inch rounds lengthwise and let sit at room temperature because it will be easier to melt in the oven.
Take your tofu out of the package and drain well. Take a good sharp knife and cut the tofu from the top down to make four equal sized "cutlets". On a cutting board lined with a good amount of paper towel place each individual tofu "cutlet" on it's own space so that all the water can be absorbed out of the tofu. You don't want the oil to spit at you nor do you want soggy tofu parm! Let it sit about 10 minutes and feel free to take more paper towels and press gently on the top of each to release more moisture, but, be careful not to break the tofu.
In a wide pan or bowl crack the 2 eggs and beat them. And in another wide bowl or pan put all of the bread crumbs. Salt and pepper your tofu.
Gently pick up your tofu and dip in the eggs, making sure to cover all surfaces. Then place in the bread crumbs and cover completely. Repeat with each "cutlet".
In a large pan heat enough oil to come up about half way on your "cutlets". Once the oil is shimmering and you drop a bit of water in and it starts sizzling and spitting it's ready for the tofu. Place each tofu gently in the oil. Fry on each side until golden brown. It's about 2-3 minutes on each side.
Once they are fried place on some paper towels to get rid of the excess oil.
Get your baking sheet and place the tofu on it. Top each tofu with a healthy amount of the sauce (You know, the one that's been waiting for you on your stove top).
Next comes the cheese slices.
Bake in the oven until the cheese in bubbling and glorious. You'll know when!
Plate each with a spoonful of Parmigiana Reggiano cheese sprinkled on top and leaves of basil. Serve with a salad and a nice glass of red or white wine.